It's rhubarb season, and soon the first strawberries will be popping, so I made up a double batch of strawberry rhubarb bread. I sliced and froze the second loaf, for later treats. Strawberry Rhubarb Bread Ingredients: 3 cups all-purpose flour 2 cups old-fashioned rolled oats 2 Tbsp baking powder 1 tsp fine sea salt 1… Continue reading Strawberry Rhubarb Bread
Category: cooking
Meals and whatnot.
Buttercream Frosted Pumpkin Cake
A recipe with no redeeming values (it's a sugar and fat bomb). But it's pure comfort food, and it'll be enjoyed quickly if you happen to make it. Buttercream Frosted Pumpkin Cake Ingredients: 2 cups all-purpose flour 1½ cups granulated sugar 2 tsp baking powder 2 tsp ground cinnamon 1 tsp baking soda ½ tsp… Continue reading Buttercream Frosted Pumpkin Cake
Crafting Spreadable Butter
One of the worst money traps I have in our home is buying spreadable butter. The boys love it on everything of course, and the lazy factor of being able to spread it immediately is always attractive. The cost isn’t though, nor is the ingredient list. There are only a few options where the butter… Continue reading Crafting Spreadable Butter
Instant Pot Black Bean Spanish Rice
Love brown rice, but not the long cooking and watching time? Instant Pot to the rescue, and you can enjoy a vegetarian (and vegan) friendly dish of black bean spanish rice with walk-away ease. Instant Pot Black Bean Spanish Rice Ingredients: 2 cups long-grain brown rice, rinsed and drained 3 cups vegetable broth 15.5-ounce can… Continue reading Instant Pot Black Bean Spanish Rice